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Mini Molded Salads

Mini Molded Salads
My homemaker club is proud to say we've never served a dish more than once at our monthly meetings. That's quite an accomplishment—considering we've been together 43 years! They're still talking about this one-of-a-kind salad.
7 ServingsPrep: 30 min. + chilling

Ingredients

  • 2 packages (3 ounces each) lemon gelatin
  • 2 cups boiling water
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup heavy whipping cream, divided
  • 1 cup thinly sliced celery
  • 1 cup sliced pimiento-stuffed olives
  • SHRIMP SAUCE:
  • 2 hard-cooked eggs, chopped
  • 1 cup mayonnaise
  • 1 can (4 ounces) tiny shrimp, rinsed and drained
  • 1 jar (2 ounces) chopped pimientos, drained
  • 1/4 cup minced fresh parsley
  • 2 tablespoons finely chopped onion
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a bowl, dissolve gelatin in boiling water. Chill until syrupy,
  • about 30 minutes. Meanwhile, beat cream cheese and 1 tablespoon
  • cream in a bowl until smooth.
  • In another bowl, beat remaining cream until soft peaks form; fold
  • into cream cheese mixture. Fold in the celery, olives and gelatin.
  • Pour into seven 6-oz. custard cups or molds coated with cooking
  • spray; chill until firm.
  • Combine sauce ingredients. Chill. Unmold salads onto individual
© Taste of Home 2013

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Mini Molded Salads (continued)

Directions (continued)

  • plates. Serve with sauce. Yield: 7 servings.
Nutrition Facts: 1 serving (1 each) equals 557 calories, 47 g fat (14 g saturated fat), 168 mg cholesterol, 1,094 mg sodium, 26 g carbohydrate, 1 g fiber, 9 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013